~more recently updated recipes~
2007: "If I were a guy, I'd only eat pie. Oh my, oh sigh, please feed me pie." Okay, so it's awful poetry. But the pie? It's completely dreamy. The honey is wonderful as the sweetener, adding an edgy complexity to the pumpkin custard. I'll be making this pie again on Thanksgiving, it's just lovely.
I made the pie twice, once with fresh pumpkin and then again with canned pumpkin. Which is better? Well, you'll have to decide because it depends.
FRESH PUMPKIN The fresh pumpkin made a pie sweetly pale in color and subtly delicate in flavor. It's the 'foodie' choice for people who are curious about food and welcome adaptation – and it's my personal pick, forever and ever. (Plus, I getting requests from the taste tasters, "So when are you going to make another pumpkin pie?")
CANNED PUMPKIN But pie made with canned pumpkin looked and tasted exactly like we've been trained to know as pumpkin pie. It's the 'safe' choice for people who are saddled with tradition and only eat what they know.
2010: I just love it when recipes stand up to the test of time! This is a lovely pumpkin pie, sweetened so gently with honey. I used canned pumpkin again, gosh it's convenient. But I'm off to buy a pie pumpkin, this deserves another life with roasted pumpkin!
"Good pie! ... Excited to find a recipe that doesn't use refined sugar." ~ Rebekah